Market Fresh: Blueberries

How I love blueberries! They are one of the chief delights of summer, a time when we can enjoy them fresh rather than frozen. 


Some years we've been able to go and pick our own. Most years I buy them on sale and freeze them in quart bags, ready to pop into muffins, pancakes, cobblers, and occasionally a blueberry pie (one of my very favorites!). Blueberry pancakes with real maple syrup and butter soaking in is a golden memory of childhood summers at Grandma's house.

I do like to enjoy blueberries fresh: eaten straight from the bush, bucket, or plastic shell; dropped into a fruit salad with seasonal melons, sprinkled on morning cereal or oatmeal, and enjoyed for dessert with whipped cream. But, blueberries do gain a different level of delicious-ness when cooked, so be sure to buy enough berries for many different dishes.

I was intrigued to find this recipe for Blueberry Salsa and felt compelled to try it. The result: terrific! The sweetness of the blueberries, mixed with cilantro, lemon juice and red peppers, melded nicely with the salty tortilla chips.



BLUEBERRY SALSA
(Southern Living, Summer 2010)
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2  cups  chopped fresh blueberries
1  cup  whole fresh blueberries
1/4  cup  fresh lemon juice
3  tablespoons  chopped fresh cilantro
2  seeded and minced jalapeño peppers
1/3  cup  diced red bell pepper
1/4  cup  chopped onion
1/2  teaspoon  kosher salt

Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped fresh cilantro, 2 seeded and minced jalapeño peppers, 1/3 cup diced red bell pepper, 1/4 cup chopped onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.

Makes 3 cups.

BLUEBERRY SALAD WITH BLUE CHEESE AND PECANS
(The Cooks Next Door)
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10-12 oz. mixed greens and spinach (or just one of these)
1 pint fresh blueberries
3/4 cup toasted pecans
3/4 cup crumbled blue cheese

Dressing (adapted from Country Living):
3 Tbsp. fresh lemon juice
2 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 clove garlic, crushed
1/4 cup canola oil
1/4 cup olive oil

Make Dressing: combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oils one at a time in a steady stream. Remove garlic and serve (or store refrigerated up to 1 week).

Make salad: toss together the greens and blueberries. Just before serving add the pecans and blue cheese. Toss with dressing and serve.

These amounts feed 8-12 but can easily be halved.

Market Fresh: Green Beans

Fresh green beans are hard to beat. They are tender crisp and delicious. These two recipes were SO GOOD and I can't remember where I found them but I modified both a little. The salad was one of our top favorite salads ever. It would be great for pitch-ins!

 
THYME GREEN BEANS
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1 lb. fresh green beans
1 Tb. butter
2 tsp.  minced fresh thyme
Salt & pepper to taste
3 Tb. slivered almonds, toasted

Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender.

In a large skillet, melt butter; add the hot beans, thyme, salt and pepper, & almonds. Cook and stir for 5 min. or until heated through.



GREEN BEAN BLUE CHEESE SALAD
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1 lb. fresh green beans, cut into 2 in. pieces
1/4 c. blue cheese, crumbled
1/3 c. red onion, diced
1/2 c. olive oil
4 tablespoons balsamic vinegar
1/2 c. pecan pieces, toasted
salt and pepper to taste

Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 min. Immediately put in ice water to stop the cooking and chill them. 

In a medium bowl, combine beans, onion, blue cheese, and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving.

Market Fresh: Lettuce

Lettuce is definitely coming up in gardens and very seasonal right now. I often use mixed greens for salad and sandwiches but I really enjoy other lettuces, too. Today, I have a wedge salad and a romaine salad. Both of these recipes are easy and yet fancy enough for a nice dinner. As a side note: the tomatoes are still looking a little puny. :)

I'm not generally a fan of iceberg lettuce but this recipe showcases this crisp lettuce with a wonderful blue cheese dressing. This would be delicous with a little bacon!

WEDGE SALAD
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Dressing:
1/3 c. crumbled blue cheese
2 Tb. c. plain yogurt
3 Tb. buttermilk
1/4 c. mayonnaise
2 Tb. red wine vinegar
2 tsp. extra-virgin olive oil
2 tsp. white sugar
1 small clove garlic, minced
ground black pepper

Salad: 
1/2 head iceberg lettuce, cut into 4 wedges
1 tomato, diced
1/4 c.  red onion, small diced
crumbled blue cheese

Combine blue cheese, yogurt, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; whisk together; chill until serving.

Build the salad by placing 1 lettuce wedge on each of 4 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and blue cheese over each salad. Serves 4.

This dressing is fresh and delicious and really enhances the romaine lettuce. The recipe is adapted from Rachael Ray.



ROMAINE SALAD w/LEMON CHIVE DRESSING
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1/2 a lemon, juiced
1 tsp. Dijon mustard
Pinch sugar, honey, or agave nectar 
10 blades chives, chopped or snipped
1/3-1/2 c. extra-virgin olive oil (depending on how much juice the lemon has) 
Salt and pepper
2 hearts romaine lettuce 
1 c.  grape tomatoes, halved or any other tomato, diced 

Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.

Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve. Serves 4.